March 11, 2015
Poteaux adds “some” of the juice until the shrimp and clam bouillabaisse looks just right.
Stories this photo appears in:
In the Kitchen: Christophe Poteaux of Bastille, Old Town
Ingredients are important to the French.
A bucket of 5-inch long pod-shaped razor clams from Virginia Beach sits on the counter ready for the lunch special at Bastille.
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